Amaze your taste buds at one of the fabulous restaurants, which offer a cuisine, both traditional and modern. Designed with friendliness and sharing in mind, you’ll be welcomed in an enchanting place with a fantastic menu.

For Le Grand Contrôle, renowned Chef Alain Ducasse has dreamt up “Le Festin“, a high-flying culinary performance orchestrated in several acts. The world’s most star-rated French Chef re-tweaks gastronomic treats and recipes of yesteryear to suit today’s taste.

Culinary refinement and generosity are core values for Château de la Messardière. Tucked away on the hills of Saint Tropez, it offers a panoramic view of the Gulf, and also of the Bay of Pampelonne. A breathtaking backcloth for unique dining experiences, reinvented each year for the greater enjoyment of discerning gourmets.

At Carrara, Chef Marco Garfagnini proves that Italian cuisine has not had its last word. Baked spiny lobster with Cremona mustard, destructured Parmigiana, tiramisu composed before your eyes…, offerings that surprise the palate for their modernity and lightness. Then, with his pan-Asian fusion dishes, the iconic Japanese Chef Nobu offers a trip to the Far East. On the menu at Matsuhisa Saint-Tropez, recipes multiply flavours, textures and colours: sashimi tacos with salmon, fillet of Wagyu beef with three sauces, Royal crab in tempura batter.

Gourmets are spoilt at La Bastide. With three on-site restaurants, and two more on the Place du Château including the new Ladurée tea-room and boutique, the hotel is an essential gastronomic address in the region. Provençal, Italian, Asian…, flavours from here and elsewhere are on the programme.

To savour cuisine with the accent on treats from Provence, head for Clover Gordes, the restaurant of well-known Chef Jean-François Piège. Refined, generous and convivial, his suggestions feature Sisteron lamb marinated in savory. L’Orangerie, the historic restaurant at La Bastide with Chef Yohan Fatela at the helm, is also deeply rooted in the region. Its menu brims with authentic local dishes such as baked turbot with Jerusalem artichokes or crisp grilled veal with roast Doubeurre squash. In both cases, the scenery is stunning from their terraces, offering fabulous views of the Luberon valley.

Following the success of Loulou at the Museum of Decorative Arts in Paris and on the beach at Ramatuelle, this talented brother-and-sister duo have opened the restaurant Loulou in the mountains, at Airelles Val d’Isère.

They are Monsieur Bleu, Girafe, Perruche, Le Petrus. They are also Loulou. They have the knack of opening their restaurants in the finest places belonging to our historic and natural heritage. And of transforming these legendary addresses into institutions. Together, they came up with Loulou, a creative personality fond of travel, with a logo and menu designed by genius Jean-Charles de Castelbajac. “More than just a restaurant, Loulou is above all a modern vision of classic elegance representing a generous, hedonistic lifestyle,” says Gilles Malafosse.

The restaurants of Les Airelles are among the most sought-after in Courchevel. This season again, they are evolving to surprise their guests!

Dining proposals consist of three restaurants and give precedence to organic produce. The half board package also gives guests access to Courchevel’s most famous addresses on the slopes: Le Chalet de Pierres, the Asian restaurant at the Aman Le Mélézin hotel, and Folie Douce in Méribel.

With Piero, the culinary artist of the Maisons Airelles, Marco Garfagnini is taking up his winter quarters in Courchevel after a fabulous season in Saint-Tropez. Born in the Tuscan village of Carrara, he borrows inspiration from his origins to present a menu that embodies Italian generosity, at the very heart of the French Alps. After training in Paris, London and New York, and working as Executive-Chef at prestigious addresses such as the Four Seasons George V in Paris and the Burj Al Arab in Dubai, Chef Marco Garfagnini has recreated dining at Piero at Les Airelles by adding touches of charm and sophistication.

With five restaurants and two bars, there is something for every palate and every occasion. Your taste buds will take great pleasure in spending time in a region that is renowned for its delectable ingredients. Beyond the great classics of Mediterranean cuisine, La Bastide has a number of culinary inspirations that will satisfy food-lovers over the course of the days and the starry nights.

At lunchtime, the classics of L’Orangerie are best enjoyed under the hot sun: stuffed Provencal vegetables, grilled filet of Saint-Pierre, purple artichokes in olive oil… Immerse yourself in the gourmet side of Provence, with the best of local products, enjoyed on the terrace in the shade of the mulberry trees, or in the winter garden. At L’Orangerie, the fabulous buffet takes over the two terraces every Sunday for the legendary Sunday brunch.

When the sun turns the entire valley a fiery orange in late evening, it is time to walk over to La Citadelle for a sophisticated dinner under the moonlight, with the best of Mediterranean gastronomy on offer. The dishes are as beautiful as they are delicious, showing off a range of flavours and textures, inspired by the wonderful products of Provence.

How can you resist a creamy tiramisu – probably one of the most famous desserts in Italy? At La Bastide de Pierres, which is found in the heart of the historic village of Gordes, the chefs have revealed the kitchen’s great secret – a lot of love and a dollop of patience. Combining sweetness with indulgence, this recipe will make any dinner unforgettable.

Not to be eaten in moderation!

For 8 people , you will need:

• 6 eggs
• 100g caster sugar
• 500g mascarpone (not too fresh)
• 300g Ladyfinger biscuits
• 50cl unsweetened espresso coffee
• Bitter cocoa powder

The recipe: 

• Separate the egg whites from the yolk
• Beat the yolks energetically into the sugar (using either a whisk or an electric mixer) until they are frothy. Add the mascarpone and mix again.
• In another bowl, beat the egg whites until there are stiff peaks and then delicately add them to the mixture above with a spatula, blending together from top to bottom
• In a square dish, spoon on a layer of the mascarpone cream you made, and cover it in biscuits (which have been quickly dipped in unsweetened cold coffee). The first layer is done!
• Cover it again with cream and another layer of coffee-dipped biscuits and then finally with cream again. Leave it in the fridge for about three hours.
• Powder the entire surface with bitter cocoa powder before serving.

Buon appetito !!